• 10 eggs (size 1 or 2)
• 225 g/8 oz cooked ham
• 6 anchovy fillets
• 115 g/4 oz fresh breadcrumbs
• ½ tsp mixed spice
• freshly ground black pepper
• bacon fat or butter and a little oil

Beat 2 of the eggs in a shallow bowl. Put the other 8 eggs into a saucepan of cold water, bring to the boil and simmer for 5 minutes. Plunge into cold water and peel. This method should produce a slightly softer yolk than rock hard, which I think is nicer.

Process, mince or finely chop the ham and anchovies. Combine with the breadcrumbs, mixed spice, some black pepper and most of the beaten egg. Brush each boiled egg with the remaining beaten egg and encase with the ham mixture, moulding it around the egg with your hands.

Fry in the bacon fat or butter with the addition of a slug of olive oil until brown all over. Cut in half and serve on fried bread or toast. Eaten with a crisp, green salad and a glass of wine, this makes an excellent little luncheon dish.